The Best Lentil Soup Recipe
Learn how to make the best lentil soup – this easy lentil soup is healthy, vegan, comforting and very easy to make. Perfect soup for cold winter days. All you need is one pot, few basic ingredients and one hour.
Full recipe + tips how to make the best lentil soup:
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Ingredients:
1 large Onion, chopped
2 Celery stalks, chopped
2 medium Carrots, diced
2-3 Garlic crushed, crushed
2 tablespoons Olive oil
1 teaspoon Cumin
1 teaspoon Dried oregano
1 teaspoon Paprika
Salt to taste
Pepper to taste
1 can (14oz/400g) Diced tomatoes/chopped tomatoes
8 cups (2L) Vegetable stock
2 cups (380g) Dried lentils, rinsed
2-3 tablespoons Parsley/coriander, chopped
2 tablespoons Lemon juice, fresh
Directions:
1. In a large pot heat olive oil, add chopped onion and sauté for 6-7 minutes, until slightly golden. Add chopped celery and diced carrots, cook for 4-5 minutes, until tender. Add crushed garlic, cumin, dried oregano, paprika and cook, stirring for 1 minutes.
2. Add minced/chopped tomatoes and cook for 1-2 minutes.
3. Add rinsed lentils, vegetable stock, salt and pepper. Bring to a boil over high heat, then, reduce the heat to low, cover with a lid, and simmer for 30-45 minutes. Check the seasoning and add salt/pepper if needed.
4. Add chopped coriander/parsley, lemon juice, give a quick stir and turn the heat off.
5. Serve!
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Red Lentil Soup | Wholesome dinner in 30 minutes
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⭐️ This red lentil soup is a tasty, earthy, and wholesome dish that is naturally plant-based and ready in just 30 minutes.
⭐️ Ingredients
1 tablespoon extra virgin olive oil
1 stalk celery
1 large carrot
1 medium onion
2 cloves garlic
½ teaspoon cumin ground or seeds
1 sprig rosemary
2 bay leaves optional
⅛ teaspoon red pepper flakes
1 can (15 oz) crushed tomatoes
4 cups vegetable broth
1 heaping cup red lentils (dry, not cooked)
1 teaspoo salt
2 twists black pepper
SERVE IT WITH
4 wedges lemon to squeeze on top
1 tablespoon parsley chopped
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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Red Lentil Soup Recipe | The Best Red Lentil Recipe Ever!
Red lentil soup is today's recipe! One of the things I like from this soup recipe is that you can use green, black or brown lentils. The same thing happen with the vegetables. Feel free to add different veggies if you have them in your fridge. Let me know in the comments if you liked the recipe! ????
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Ingredients:
-3 medium carrots
-a big tomato or 6 cherry tomatoes
-a medium onion
- 2 small potatoes
-1 medium leek
-1 cup red lentils
-black pepper
-1/2 tsp salt
-1/2 tsp cumin
-1/2 tsp turmeric
-1 tbsp olive oil
-5 cups water
-2 garlic cloves
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How to Make Easy Red Lentil Soup with North African Spices
Test cook Erin McMurrer uncovers the secrets to the ultimate Red Lentil Soup with North African Spices.
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Curry Lentil Soup in 30 mins
⭐️ Get Recipe:
Curry lentil soup is an easy and tasty one-pot recipe where earthy lentils are simmered in a delicious curry sauce with spices, tomatoes, and vegetables.
⭐️ INGREDIENTS
2 tablespoons olive oil
1 large onion chopped
2 carrots cut into discs
3 cloves garlic grated
1 teaspoon ginger grated
2 teaspoons curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes, more or less to taste
5 - 6 cups vegetable broth
1 can (15 ounces) crushed tomatoes
1 cup dry lentils, green or brown
1 pound potatoes peeled and cut into bite-size chunks
5 ounces kale or spinach, chopped
1 teaspoon salt or more to taste
2 twists of black pepper
1 lime optional, to squeeze on top
❤️ Nico & Louise
Theplantbasedschool.com